Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch pan and line it with parchment paper.
- Chop your chocolate into small pieces and place it in a heatproof bowl with the cubed butter. Melt them together using a double boiler or microwave.
- In a large bowl, whisk together granulated sugar, brown sugar, and eggs for 2-3 minutes until pale and frothy.
- Slowly pour the slightly cooled chocolate-butter mixture into the sugar-egg bowl and gently whisk it together.
- Stir in the vanilla extract and salt.
- Sift the flour and cocoa powder over the chocolate batter and fold gently until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, checking with a toothpick for doneness (should come out with a few sticky crumbs).
- Let the brownies cool completely in the pan on a wire rack for at least 2 hours.
- Lift out using parchment paper handles, place on a cutting board, and slice into squares.
Nutrition
Calories: 250kcalCarbohydrates: 31gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 100mgPotassium: 160mgFiber: 2gSugar: 21gVitamin A: 500IUCalcium: 25mgIron: 1.5mg
Notes
Weigh your ingredients for best accuracy, especially the flour. Don't overmix the batter after adding the flour to ensure fudgy brownies. Use room temperature eggs for better emulsion in the batter. Let the melted chocolate cool slightly before combining with eggs to avoid scrambling. Store brownies in an airtight container at room temperature, with parchment paper between layers. They stay fresh for up to 4 days. For longer storage, freeze them wrapped tightly for up to 3 months. These brownies can easily be customized with nuts or other mix-ins according to your preferences!
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